Trois et Trois

July 17th-19th

please select one item per course

First Course

Smoked Salmon and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over smoked salmon and topped with thinly sliced red onions, chopped hard-boiled eggs and pumpernickel croutons
Soup topped with a Poached Prawn, Crème Fraîche and Chives
served cold
Heirloom Tomato Panzanella and Wild Baby Arugula Salad
local grown heirloom tomatoes marinated with extra virgin olive oil, red wine vinegar, niçoise olives, herbs and cubed peasant bread, served over a bed of wild baby arugula and topped with a Parmesan crisp

Second Course

Bouillabaisse
Provençale fish stew prepared with sea bass, salmon, shrimp, scallops and mussels,
served with a garlic crouton topped with rouille
Pork Chop Charcutière
Karabuta pork chop pan-roasted and finished with charcutière sauce
prepared with veal stock, herbs, Dijon and diced cornichon,
served with a Yukon potato mash and steamed asparagus
Hanger Steak with Diane Sauce and Parmesan-Truffle Pommes Frites
USDA prime hanger steak pan seared to preferred temperature and finished with Diane sauce, served with pommes frites and a medley of seasonal vegetables

Third Course

Pithiviers
Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
Strawberry and Peach Napoleon
a stack of fresh strawberries and peaches, puff pastry, pastry cream and whipped cream
Dessert du Jour
$30

per guest
all participating guests must be seated before 6pm
Trois et Trois dinners may not be shared or split
18 % gratuity will be charged for parties of six or more

Proprietors: Chef Vincent Grumel & Lisa Grumel

Reserve your table now.
760-745-3835